Carstens Wild Garlic Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 d 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g wild arlic
- 1 liter oil (rapeseed oil)
Print Recipe
Pin Recipe Instructions
- Wash wild garlic and spin dry very well, put in a blender (mixer for shakes) and then chop up as finely as possible with approx. 1/4 l rapeseed oil.
- I like to fill an old bottle with an old milk or juice bottle, volume 1 l, fill it with rapeseed oil and close it with the lid. When filling up, I rinse the last remnants of wild garlic with the oil from the blender.
- Shake daily and after 4 days to a week filter through a sieve lined with 2 layers of kitchen paper.
- Fill into clean bottles and use for dressings and marinades.
- I like to use rapeseed oil for such oils, as it can be stored for a very long time without becoming rancid or resinous.
- Bear`s garlic oil must be stored in the dark, otherwise it will lose its green color.
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